Ingredients:

• 500g small whole carrots (peeled)
• 2 tablespoons Beesquits honey
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• A pinch of salt and pepper
• Fresh parsley or thyme for garnish (optional)

Instructions:

1. Prepare the Carrots:
   Wash and peel the small whole carrots. Trim the tops if needed.
2. Boil the Carrots:
   In a large pot, bring salted water to a boil. Add the whole carrots and cook for 8-10 minutes, or until just tender but still firm. Drain and set aside.
3. Make the Honey Glaze:
   In a large pan, melt the butter over medium heat. Add the olive oil to prevent the butter from burning. Stir in Beesquits honey and lemon juice until well combined.
4. Glaze the Carrots:
   Add the boiled whole carrots to the pan. Toss them gently in the honey glaze, ensuring each carrot is well-coated. Cook for 5-7 minutes, turning occasionally, until the carrots are caramelized and shiny.
5. Season and Serve:
   Season with salt and pepper to taste. Garnish with fresh parsley or thyme for extra flavor and color. Serve warm and enjoy!

Tip:

If you're looking for a bit of extra flair, try roasting the carrots in the glaze for a few minutes at 200°C to get a richer caramelization.